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Masterbuilt Duel Fuel Pro questions from a Rookie

Discussion in 'Propane Smokers' started by worktogthr, Nov 5, 2013.

  1. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Hi all,

    Just a few questions about the masterbuilt dual fuel pro.

    1. What do you think the best cover for this smoker is? Nothing online seems to fit the dimensions and I want to make sure the control dials at the bottom and legs are covered. Right now I am using a contractor garbage bag haha

    2. Has anyone used this like an outdoor oven? When fiddling with the temps I was able to maintain all different temps between 350 and 500 with no water in the pan... I cook for a crowd often and would love to use this even when not smoking( For example I often roast spatchcocked chickens in a 400 degree oven...using this smoker as an oven I could do up to three or four chickens at a time)

    3. Smoke does seem to escape through the door but it still seems to hold temps and the food has good smokey flavor... Is it necessary to seal the door?

    4. At what position should the top vents be on during smoking? I have read that the top always has to be open when smoke is being applied because it allows the air to circulate and avoids the formation of creosote. (Not sure what that is yet) I originally thought more smoke flavor would come from the smoke being trapped in the cooking chamber but I have read otherwise on these forums. But how much should it be open? All the way? Half way? And if you are done or not applying smoke during a cook is it safe to close it all the way?

    Thanks everyone for your input!

    Last edited: Nov 5, 2013
  2. sprky

    sprky Master of the Pit OTBS Member

    mrmosh303 likes this.
  3. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Thanks so much for your help!  I will definitely look into sealing the door and make sure to always have that top vent opened.  Since you were able to answer all my questions I'll ask another if you don't mind.

    Ive read that for chicken, smoking at higher temps (300-350) gives you a better chance for crispy skin. I have done beer can chicken at this temp on my weber gas grill and was wondering if I did a beer can chicken in my smoker, would I even have to put anything in the water pan since the beer provides a moist cooking environment?

  4. sprky

    sprky Master of the Pit OTBS Member